This dinner bowl is a very comforting mix of soba noodles, tofu or tempeh, cabbage, and a creamy gingery Thai peanut sauce.
I could eat this any day of the week, and we all went back for a healthy second bowl.
- 2-3 bundles buckwheat soba noodles
- 1 block extra-firm tofu or marinated cooked tempeh, cut into cubes or triangles
- 1 head cabbage, chopped into bite-sized pieces
- Sesame seeds for garnish (optional)
- 2 Tbsp toasted sesame oil
- 3 Tbsp smooth peanut butter
- 2 tsp ginger powder
- 3 Tbsp apple cider vinegar
- 2 Tbsp tamari
- 1 Tbsp maple syrup
- 1 tsp garlic powder
Prepare for the stirfry: In a small bowl, mix all the ingredients for the sauce together and stir well to combine. Chop up your tofu/cooked tempeh and cabbage.
In a large pan, wilt the cabbage over medium heat with a small amount of water. You can add the tofu/tempeh anytime during the wilting, which will take about 5-10 minutes. Stir frequently until the cabbage gets nice and soft but still bright green. You could also use other veggies here too that you have on hand.
Cook the soba noodles in boiling water according to package directions, then add to the tofu/tempeh and veggies. Mix briefly to combine.
Scoop the tofu/tempeh veggie noodle deliciousness into your bowl and top with the Thai peanut sauce you made. Serve hot. Be prepared for some serious enjoyment!
For today’s inspiration, as the snow falls gently outside my kitchen window, here is a poem from Mary Oliver:
Snow was falling
so much like stars
filling the dark trees
that one could easily imagine
its reason for being was nothing more
May we appreciate every beautiful moment of nature today, whether you’re in snow or sunshine or rain.